Notes: Challah or brioche can be substituted for the white bread, but don't cut the bread thicker than a half inch. Any thicker and the cornflakes may darken too much by the time the center cooks through.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

Dip each french toast sandwich into egg mixture, soaking well. Place in cornflakes and coat both sides well. Transfer sandwiches to large plate.

4.

Heat half of the butter in 12-inch nonstick skillet over medium heat, until foaming subsides, tilting the pan to coat evenly. Place french toast sandwiches in pan and cook until bottom is golden and crisp, about 2 minutes. (Adjust heat if browning too quickly).

5.

Flip sandwiches, and add remaining butter to the pan, lifting sandwiches so that butter can get underneath. Cook until cooked through and the bottom is golden brown and crisp, about 2 minutes more.

6.

Transfer to cutting board and cut each sandwich in half diagonally. Dust with confectioners' sugar and serve with maple syrup.

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